Royal icing made from canned chickpeas brine. Great for cookie decorating.
Store in the fridge, for up to 5 days.
Open a can of chickpeas, drain and strain the brine though a fine mesh sieve.
Using a wire attachment, using a stand mixer, beat with cream of tartar until foamy. Add all powdered sugar and beat on low speed until thick. Beat in extracts and white food coloring. Beat until thick. 5-10 minutes
Store in an airtight container, covered with plastic wrap and closed with a lid in the fridge for up to 5 days. Let come to room temperature before adding water to thin icing for decorating as desired.
Icing can be colored with gel food colorings.